To start your coffee brand in Slovakia fast and correctly, set up an s.r.o. (limited company), obtain a trade license for food production/retail, and register as a food business with the regional Public Health Authority (RÚVZ) at least 15 days before launch, backed by a documented HACCP plan. Secure a roasting site with proper chimney/afterburner, chaff collection, fire protection, and notify the municipality as a small air‑emission source; plan for noise limits and ventilation clearances in leases. If importing green beans, get an EORI number, verify TARIC duty/VAT (many origins: 0% duty on green; VAT due at import), and contract EU-compliant warehousing. Labels must be in Slovak and comply with EU 1169/2011: product name (roasted coffee), net weight, best before, storage, batch/roast date, origin if claimed, and operator name/address; keep one‑up/one‑down traceability. Join an OZV for packaging take‑back (EPR) and obtain GS1 barcodes. Consider voluntary VAT registration (threshold ~€50,000/12 months) if you sell B2B; open a .sk e‑shop, integrate a local payment gateway, and use Packeta/DPD for delivery. Start with a 5–15 kg roaster, cup weekly, and set profiles for Slovak tastes. If using “organic,” register with ÚKSÚP and an accredited control body. Target HoReCa first, then retail and wholesalers.
